by Ben Reade.
As tuna doesn’t arrive in the North sea, we’ve had to come up with other ways of achieving an equivalent to the Japanese katsuobushi. We’ve cooked a brined tenderloin of pork in a sous-vide bag at 65°C for 1 hour, hot-smoked with hazel wood for 2 hours and then introduced to some of our trusty enzyme producing Aspergillus oryzae for help drying out and breaking down. when its done it will resemble wood and when shaved will provide a wonderful meaty/savory flavour.
Recently we found out that David Chang was already working on a similar project at his restaurant Momofuku. We’re now in contact with him and keeping each other updated about our newest ‘bushi developments.